Green Lentil Soup with Spinach and Coconut Milk
Rated 5.0 stars by 1 users
Servings
8
Prep Time
15 minutes
Cook Time
1 hour 25 minutes
The heartiness of the lentils plays against the creaminess of the coconut milk to make a dish that is deceptively satiating!
Ingredients
- 3 tablespoons coconut oil
- 1 large onion, minced onions
- 3 garlic cloves, minced
- 2 celery sticks, peel and minced
- 2 carrots peeled and minced
-
1½ teaspoons organic thyme
-
2 teaspoons organic turmeric
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¼ teaspoon organic ground coriander
-
½ teaspoon organic cayenne
-
4 – 5 cups vegetable stock
- 1½ cups green lentils, rinsed
- 2 cups chopped fresh spinach
- 1 cup coconut milk
-
¼ teaspoon organic ground cardamon
-
½ teaspoon organic ground cinnamon
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⅛ teaspoon organic ground cloves
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¼ teaspoon organic ground nutmeg
-
fresh organic ground black pepper to taste
- more water if needed
Directions
- Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
- Add garlic, celery, and carrots and sauté 5 more minutes.
- Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
- Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
- Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes